E-Book, Englisch, 1256 Seiten
Andersen / Markham Flavonoids
1. Auflage 2010
ISBN: 978-1-4200-3944-3
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Chemistry, Biochemistry and Applications
E-Book, Englisch, 1256 Seiten
ISBN: 978-1-4200-3944-3
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pathway in plants to improve the nutritional and ornamental value of crops.
Flavonoids: Chemistry, Biochemistry and Applications covers each class of flavonoid and presents the historic advances made in flavonoid research since the 1994 publication of an earlier text, Flavonoids Advances in Research Since 1986. This book details the analytical techniques scientists have used to achieve an improved understanding of flavonoid structures and functions as well as advances in the genetic manipulation of the flavonoid pathway, and the discovery of many new flavonoids. It indicates which techniques are best suited for the isolation and structure determination of flavonoids and whether the structures are novel. While explaining how to evaluate the flavonoid content in food and beverages, the book reveals the biotechnological advances that have allowed nutritionists and plant physiologists to assess the possible effects of flavonoids.
As interest regarding the impact and health benefits of flavonoids continues to grow, Flavonoids: Chemistry, Biochemistry and Applications reflects the continuing commitment of flavonoid researchers to the improvement of human health and provides the most comprehensive, up-to-date source of information for all known flavonoids.
Zielgruppe
Chemists, pharmacognosists, pharmacologists, botanists, ecologists, plant physiologists and food scientists.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Separation and Quantification of Flavonoids; A. Marston and K. Hostettmann
Spectroscopic Techniques Applied to Flavonoids; T. Fossen and Ø.M. Andersen
Molecular Biology and Biotechnology of Flavonoid Biosynthesis; K.M. Davies and K.E. Schwinn
Flavonoids in Foods; J.A.M. Kyle and G.G. Duthie
Flavonoids in Wine; V. Cheynier
Dietary Flavonoids and Health - Broadening the Perspective; M. Clifford and J.E. Brown
Isoflavonoids and Human Health; H. Wiseman
Flavonoid Functions in Plants; K.S. Gould and C. Lister
Flavonoid-Protein Interactions; O. Dangles and C. Dufour
The Anthocyanins; Ø.M. Andersen and M.Jordheim
Flavans and Proanthocyanidins; D. Ferreira, D. Slade, and J.P.J. Marais
Flavones and Flavonols; K.M. Valant-Vetschera and E. Wollenweber
Flavone and Flavonol O-Glycosides; C.A. Williams
C-Glycosylflavonoids; M. Jay, M.R. Viricel, and J.F. Gonnet
Flavanones and Dihydroflavonols; R.J. Grayer and N.C. Veitch
Chalcones, Dihydrochalcones, and Aurones; N.C. Veitch and R.J. Grayer
Bi-, Tri-, Tetra-, Penta-, and Hexaflavonoids; D. Ferreira, D. Slade, and J.P.J. Marais
Appendix - Checklist for Isoflavonoids; Ø.M. Andersen
Index
